Carrot Soup with Brown Butter, Pecans, and Yogurt recipes

Carrot Soup with Brown Butter, Pecans, and Yogurt recipes
13 Ingredients
  • 1 pound carrots
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, minced
  • 2 sprigs fresh thyme
  • 1 red jalapeño, minced
  • 2 tablespoons ground sesame seeds (not tahini- pulse them in a food processor or spice grinder)
  • 1 qt. chicken stock
  • kosher salt
  • 1/2 cup plus 2 Tbsp. plain Greek yogurt
  • 1/4 cup crushed pecans
  • 1 tablespoon sherry vinegar
  • 2 tablespoons chopped carrot tops
  • maple syrup
Nutrition
286
14% daily value
5 servings
                                       
                                            gluten-​free
     

Fat

29% 19

Saturated

41% 8

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 17

Fiber

17% 4

Sugars

- 10

Sugars, added

- 0

Protein

20% 10

Cholesterol

12% 35

Sodium

36% 861

Calcium

11% 113

Magnesium

10% 42

Potassium

12% 587

Iron

9% 2

Zinc

10% 1

Phosphorus

19% 132

Vitamin A

96% 864

Vitamin C

14% 13

Thiamin (B1)

17% 0

Riboflavin (B2)

19% 0

Niacin (B3)

27% 4

Vitamin B6

25% 0

Folate equivalent (total)

9% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

12% 14
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